Spring Chicken Fricassee

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🌿 If desired, buy a few extra ounces of asparagus to add to the egg muffins.
• 🧈 To make this recipe Keto friendly, don’t serve over rice. Add more asparagus and carrots ( or other favorite vegetable) for a heartier meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 garlic cloves or 1 tsp garlic powder
• 3 tbsp (1 1/2 ounces) dry white wine, divided (or 1 tbsp lemon + 2 tbsp water)
• 5 ½ tsp cornstarch, divided
• 1 tsp salt, divided, plus more to taste
• ¼ tsp black pepper
• 2 tbsp olive oil, divided
• ½ cup chicken broth
• 2 tbsp heavy cream
• 1 (12-ounce) bunch asparagus (+ more for egg muffins)
• 2 medium carrots
• 4 thyme sprigs
• 3 green onion sprigs
• 1 tbsp chopped fresh flat-leaf parsley
• 1/2 cup of jasmine or basmati rice

Directions:

1. 🔪Veg and Chicken Prep (can be done up to 3 days ahead).
1. Slice chicken into 1/4 inch thick bite size pieces.
2. Mince garlic.
3. Trim the tough ends of the asparagus and but the rest into 2-inch pieces. (Set aside any extra asparagus for the egg muffins).
4. Peel and thinly slice the carrots into rounds.
5. Thinly slice the green onions, white and green parts.
6. Finely chop the parsley.
2. Prep for Sautéing + Cook Rice
1. Combine chicken, garlic, 1 tbsp wine, 1 1/2 tsp cornstarch, 1/2 tsp salt, and pepper in a medium bowl; toss to coat. Add 1 teaspoon oil, and toss until chicken is lightly coated; set aside.
2. Whisk together broth, cream, remaining 2 tablespoons wine, and remaining 4 teaspoons cornstarch in a small bowl until cornstarch is completely dissolved; set aside.
3. Cook the rice according to package instructions.
3. Sauté Time
1. Heat a large non-stick pan over medium-high.
2. Add in 1 tbsp oil.
3. Add chicken; spread in a single layer.
4. Cook, undisturbed, 1 minute, until chicken begins to sear.
5. Continue cooking, constantly tossing the chicken until it is no longer pink but not cooked through, about 1 minute.
6. Drizzle the remaining 1 tbsp of oil into the pan.
7. Add asparagus, carrots, thyme sprigs, and remaining 1/2 teaspoon salt; cook, tossing constantly, until asparagus turns bright green, about 1-2 minutes.
8. Whisk broth mixture, and pour into the pan; cook, tossing constantly, until well combined, about 30 seconds.
9. Cover the pan (use a sheet pan if you don't have a cover for your pan), and cook until sauce comes to a full boil and starts to thicken, about 1 minute.
10. Uncover; add the green onions and parsley.
11. Cook, tossing constantly, until chicken is cooked through and sauce is thickened, about 1 minute.
12. Discard thyme sprigs. It's ok if some of the thyme leaves fall off.
13. Season with salt to taste.
4. Serve
1. Serve over rice, making sure to scoop any extra sauce over the whole dish.